Instant Pickled Vegetables

Name: Instant Pickled Vegetables
Ingredients: Fine sea salt or kosher salt; 1 head purple cauliflower, cut into florets; 2 carrots, peeled and sliced into 1/4-inch discs; 2 ribs celery with leafy tops, sliced; 1 cup green Sicilian olives, pitted; 2 Italian cherry peppers, sliced; 1 cup white balsamic vinegar; 1/4 cup sugar; 2 bay leaves

9 ingredients

9 steps

Ingredients

Fine sea salt or kosher salt
1 head purple cauliflower, cut into florets
2 carrots, peeled and sliced into 1/4-inch discs
2 ribs celery with leafy tops, sliced
1 cup green Sicilian olives, pitted
2 Italian cherry peppers, sliced
1 cup white balsamic vinegar
1/4 cup sugar
2 bay leaves

Directions

1

Blanch the cauliflower, carrots and celery in salted boiling water for 3 to 4 minutes.
2

Drain, then transfer to a heatproof shallow bowl (do not shock in cold water as you normally would when blanching).
3

Toss with the olives and cherry peppers.
4

The warm vegetables will soak up some of the brine.
5

Combine the vinegar, 1 cup water, the sugar, 2 rounded tablespoons salt and the bay leaves in a pot.
6

Bring to a boil, stirring to dissolve the sugar and salt, then pour over the vegetables.
7

Let cool, tossing occasionally.
8

Serve at room temperature.
9

Refrigerate any leftovers.